Happy first day of fall, y’all! Sorry, couldn’t help myself.
Mother Nature hasn’t gotten the memo that it’s no longer summer and, according to the weather woman, will be cranking out mid 70s for the foreseeable future. I’m not complaining, but after experiencing the frigid 50s a few weeks ago I’ve made the mental shift and no longer feel right wearing short sleeves. Thus, I have been LIV-ING in jeans and The Black Fleece. You know the one!
Anyway, my taste buds are also craving a cozy yet casual experience so, despite the summery temps, I broke out my go-to Signature Spicy, Smoky, Sweet Chili recipe last weekend and gave it an updated twist to share with you today!
Watch How to Make It!
Growing up I never liked chili. It was always too…I don’t know, tomato-y? My Dad, the chief chili cooker in my house, always made it with huge hunks of tomato which – gagsville. Not to knock on my Dad’s cooking but he likes chunks and, well, I don’t.
It wasn’t until my early 20s that I finally fell in love with chili. I was living in the frigid tundra otherwise known as Minneapolis in the wintertime when one of my best girlfriends made a big pot for us to warm up with one dark and freezing night. The chili immediately won me over and I wrote the recipe down as soon as I scraped up the last bits from my bowl.
What was so great about Lindsey’s recipe that could erase 20+ years of chili avoidance? Surprise, surprise, it’s a tad sweet, plus it’s got some heat. Normally I’m not a huge fan of spicy food, but with the touch of sweet it totally works.
Over the years I’ve fine-tuned her recipe to fit our tastes to a T and it’s become my go-to signature chili. I have the recipe memorized and make it over and over again in the fall and wintertime. It’s awesome for making on a Sunday afternoon then eating for lunch all week long. Add some Gluten Free Cornbread and I’m set!
How to Make This Recipe
Start by browning 1lb ground beef with 1 large chopped shallot or 1 small onion, 2 cloves garlic, salt, and pepper in a large soup pot or Dutch Oven.
Next add 28oz can tomato sauce, 15oz can baked beans, and 15oz can black beans that have been drained and rinsed. For whatever reason I’ve always used Bush’s Vegetarian Baked Beans in my signature chili, but you can use whatever kind you like best. I just love how the baked beans add a touch of sweetness!
Now add all the spices that turn tomato sauce and beans into Signature Spicy, Smoky, Sweet Chili! You’ll need 3 Tablespoons chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon each salt, garlic powder, onion powder, and cumin, and 1/4 teaspoon (or more or less) cayenne pepper.
The smoked paprika gives this chili a totally unique flavor and plays well off the smoky/spicy chili and cayenne powders. Mmm!
Now for the piece de resistance: 1-2 heaping Tablespoons brown sugar. The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you’ve just got to go for it! Trust me, it will not make your chili taste like candy. It’s all about balance between spicy, smoky, and sweet.
Place a lid on top then simmer for 30 minutes, stirring two or three times.
FYI – This chili also freezes PERFECTLY. Let it cool completely then scoop into a freezer bag and freeze flat. To reheat, let it thaw in the refrigerator overnight and then reheat on the stove.
When it’s time to eat, scoop the chili into bowls then top with melted cheese, chopped green onions, and tortilla chips for crunch, plus Gluten Free Cornbread. I could not love this chili more – me + Signature Spicy, Smoky, Sweet Chili = always and forever!
More Chili Recipes to Love
- Crock Pot White Chicken Chili
- No Bean Chili
- Taco Chili
- Fiesta Pork, Bean and Green Chili Chili
- Sweet Potato, Poblano and Chorizo Chili
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Signature Spicy, Smoky, Sweet Chili
Description
Signature Spicy, Smoky, Sweet Chili is my signature chili recipe. Slightly spicy, smoky, and sweet, it’s crock pot and freezer-friendly, too!
Ingredients
- 1lb ground beef
- 1 large shallot or 1 small onion, chopped
- 2 garlic cloves, minced
- salt and pepper
- 29oz can tomato sauce
- 15oz can Bush’s Vegetarian Baked Beans
- 15oz can black beans, drained and rinsed
- 3 Tablespoons chili powder
- 1-2 heaping Tablespoons brown sugar
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (or more or less)
- Toppings: shredded cheddar cheese, chopped green onions, tortilla chips, sour cream
Directions
- Heat a large soup pot or Dutch Oven over medium-high heat then add ground beef, shallot or onion, and garlic. Season with salt and pepper then brown and drain if necessary. Return the beef to the pot then add remaining ingredients and bring to a simmer, stirring occasionally. Turn heat down to medium-low then simmer for 30 minutes, stirring occasionally. Scoop into bowls then serve with toppings.
- Crock Pot Cooking Instructions: Transfer ground beef mixture to a 5 or 6 quart crock pot then add the rest of the ingredients and stir to combine (can be done ahead of time. Store in the refrigerator until ready to start cooking.) Place a lid on top then cook on low for 4-6 hours.
- Leave a comment and star rating if you loved the recipe! Thank you for considering!
Notes
- Serve with Gluten-Free Cornbread!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
[…] Signature Spicy, Smoky, Sweet Chili (Crock Pot and Freezer … […]
Ah chili and cornbread reminds me of my childhood! My mom used to make the BEST chili with cornbread. I would always lather my cornbread with butter and honey- YUM!
This is still my absolute favorite chili recipe to date! Ever since you first posted the recipe I have made this chili a gazillion times in winter and fall, and baked beans are now a staple in my pantry, when I never used to buy them. I still never did get around to trying the cornbread on top, but maybe I’ll tackle that this year!
Totally going to try your mix of seasonings in our chili. (We also use baked beans in our recipe!) We’re always changing the amount/type of seasoning but it would be nice to have a go-to combo. Thanks!
Question: It says to brown the ground beef with onion and garlic then add the remaining ingredients and simmer for 30 minutes – what are the remaining ingredients at this point in the process? Because in the next step, it says to transfer the ground beef mixture into the crock pot and add the remaining ingredients before cooking for 4-6 hours. This looks amazing and I just want to make sure I get it right on round #1! Thanks for your help!
I love making this chili recipe too! I’m glad that you finally added spice measurements so I have an exact idea of how you originally intended this recipe to turn out. One twist that we like to do is sub the hamburger with chicken instead. Yum!
Yum! How perfect for a bonfire!
I’ve been making this chili since you posted it in 2011! I don’t even measure out the seasonings anymore – know it by heart :) SOOOO good.
We love chili!! And am always looking for a different way to use ground beef. Pinned :)
I totally use baked beans in my chili too – the kids love it that way!!! :)
I am with you about the weather. Here in Utah, we were in the low 60’s or 50’s and then it warmed back. We’re due to hit 90 on Thursday same on Friday then a storm comes in and by Sunday snow in the mountains. Mother Nature gives me whiplash sometimes. I do admit though all the leaves changing on the mountains is a sight and every year it’s one of my favorite things. My fall/winter wardrobe is also a lot cuter IMO. LOL!
I love chili and I will be trying this. I ALWAYS make chili for Halloween so as everyone comes and goes, there is something warm and this chili sounds yummy. I think it will be a great change from the boring one I always make.
Yummy! Chili season has arrived, and yours looks delicious. My mother always added brown sugar to her chili too. It’s so good.
The addition of sugar to chili is key. It’s that little something extra. Add a little sugar to spaghetti sauce as well. I’m going to try this recipe soon.
I’ve always been a chill avoider too….suppoosee I might have to give this a shot :)
Love your chili recipe – it’s the only one we make now (other than my own white chili)! The only change we make is adding an extra can of black beans because we like it a little thicker, and sometimes we use ground turkey instead of beef. Thanks for adding the spice measurements, I bought the smoked paprika a few weeks ago based on your recommendation and can’t wait to try it!
Yum, this looks amaze! It might be time for a bowl of chili here this weekend :)
I’m always looking for a new chili recipe! In my opinion, you can never have too many. This one looks delicious and I love the sweet and smoky flavors.
This is a good recipe because I’m also like this sweet and smoky flavors.
I’ve been making this chili since you first posted it with the cornbread on top. It is our go-to chili! It converted me from having noodles in my chili! Plus it’s allergy friendly which is a plus in our house!
I’ve been adding baked beans to my chili since you posted this recipe the first time in 2011!
Instead of cayenne, I add spicy pork sausage to my ground beef. It’s so good!
Something about this chili just looks amazing. My kiddos don’t like chili though–I hope they learn to like it before they are 20!I They’ll gobble up any cornbread I make to go with it, of course. haha Have a great Wednesday. :)